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For Melissa B. in Missouri, here is a salad recipe that is better if made the night before you need it. It may be something you want to consider as a dish to carry. Also, I think I posted one a few months ago for Enchiladas a la Easy that is quick and very little trouble, but I will have to go searching for it in the archives. I'm sure I have more, but need to make certain I have not already submitted them.
Barbara in AL

Sweet and Sour Macaroni Salad
10 ozs elbow macaroni -- Cook 8 minutes
1 green pepper -- diced small
1 bunch green onion -- diced small
2 stalk celery -- diced small
1 med jar pimento, drained
grape tomatoes, diced bits of sharp cheese (optional)

Dressing
1/3 cup sugar
1/3 cup apple cider vinegar
1/3 cup salad oil
1/2 tsp salt
1/2 tsp celery seed
1/2 tsp dill weed

Boil macaroni for about 8 minutes. Drain well. Cool. Chop pepper, green
onions, and celery and add to macaroni.

Dressing: Mix well and pour over macaroni mixture. Refrigerate overnight. This is better the next day. Let stand at room temperature about 20 minutes before serving. Serve with slotted spoon. Chunks of sharp cheese and cherry/grape tomatoes mad be added just before serving.

BYA NOTES : In addition, this is particularly good for picnics since no mayonnaise is in it,making it safe to keep awhile. Hope you can use it. The dressing recipe is cut in half from the original. I just thought it would be WAY too soupy using that much. I also used only a few bits of pimento for color.

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